Bonito Flakes (Katsuobushi)

Japanese bonito flakes (known as katsuobushi) are thin, dried, and shaved pieces of fish, specifically from bonito, a type of tuna. The fish is smoked, fermented, and dried to create a hard block, which is then shaved into delicate flakes. These flakes are an essential ingredient in Japanese cuisine, prized for their rich, smoky umami flavor.

Bonito flakes are most commonly used to make dashi (a fundamental Japanese stock) and are often sprinkled as a garnish on dishes like takoyaki, okonomiyaki, and ramen. The flakes dissolve slightly when added to hot liquids, releasing their savory flavor. They are also used in soup broths, sauces, and seasoning mixes, contributing to the deep, umami-rich profile that defines much of Japanese cooking.